Averagely Perfect Saison - Mash Approach Sidebar

My inclination is single infusion. Don't necessarily have the Brett chops to suggest my druthers should be heavily weighted.

Did we vote on flaked oats? I thought the grist was flaked wheat, Vienna, and Belgian Pils. In any event, my use of cereal mash has only been with corn grits, wheat berries, spelt berries, and wild rice. Flaked stuff shouldn't really need it.

 

Now you're starting to scare us . . .

Limited Brett experience but do mess around with flaked wheat. According to Palmer no protein rest is required when unmodified malts are < 25% which technically applies here. But even at 17% I feel a protein rest would both reduce haze and make better head stability, both desirable attributes for this style. Palmer says a temp anywhere between 113 -131 will suffice. BYO recommends a higher end temp of 131- 137 to target the production of medium chain proteins.

I feel the recipe would benefit from a protein rest (130'ish) but expect most people will vote against/ignore. There are equipment limitations and heaven knows we have plenty of "higher degree of difficulty" steps involved. Maybe have an either/or mash schedule (multiple step or single infusion). I tend to favor a mash-out, but know I'm on an island on this one.

For @jbakajust1, you were a proponent of FW and have lots of Brett'ers running around in your Brewhouse . . . what say ye?

 

I think a choice between single infusion and a single step (protein rest) would be appropriate and within the means of everyone. I would stay away from a decoction like the plague. It would be interesting to see how many people would vote for a decoction mash, but that could be dangerous as well, if it wins.
Personally I'd prefer a protein rest for this recipe, but I'd skip the mash out.

 

I am personally a single infusion man. Protein rest might be beneficial for the head, although with a healthy pitch of yeast and good hopping this shouldn't be an issue. Haze is acceptable in this style of beer. Were we using other "Brett" strains in this beer and a different Sacc that was 4VG positive a lower protein rest that also falls in acid rest (113) would be good, but Dupont doesn't throw 4VG, and "Brett" Trois doesn't really get funky anyways.

 

Regardless of how we vote, we need to recognize that there will be equipment limitations for some of us. I don't think we should let that prevent a vote. I just don't want people to feel excluded. Perhaps the results of a vote could be worded as a recommendation with acceptable alternatives. Of course, it is homebrew and people as always welcome to follow their own paths.

 

Laziness has prevailed before, single rest for the win!

 

Personally, I see no need for a protein rest unless you're using undermidified pils malt as your base. Otherwise single infusion is just fine. You might get lots of arguments regarding the proper rest temp, but I'd be surprised to see a lot of support for multi-step.

And anyone who does a ceral mash for flaked grains is the kind who will replace quarter panels on their car rather than washing it. :-)

 

I've owned cars where dirt was the only thing keeping the quarter panels from falling off.